Dessertbuzz | Confirmed Open: Dominique Ansel Bakery–Michelin stars all over the place
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Confirmed Open: Dominique Ansel Bakery–Michelin stars all over the place

02 Nov 2011, Posted by Niko in Dominique Ansel Bakery, Reviews

Dominique Ansel Bakery "Mini me" meringue cake $5.75

I visited the Dominique Ansel Bakery this afternoon and the place is 100% ready for prime time.  They say it’s a “soft opening” but the Wi-fi is working, the back yard space is sunny, clean and inviting and most importantly, the three-star pastries are plentiful and live up to heavy expecations–just what one would envision from the former pastry chef of Daniel.

Cotton soft cheese cake $5.00

Just how pro is this place?  They use a blow torch to caramelize the top of their special “cotton-soft cheese cakes”–just like a creme brulee.

It wouldn't be a French Bakery in NYC without macarons: Lemon and PBJ

The “Mini Me” meringue-topped chocolate cake is as good a pastry as anything I’m aware of in NYC that’s not plated to order.  It has a perfect blend of chocolate flavors and all kinds of textures owing to the toasted meringue twists on top.  What makes it pro-as-hell is the fact that despite all the chocolate it’s still  not too sweet.

The bottom line with Dominique Ansel Bakery is that if you come in with a chip on your shoulder expecting three star pastries–you will not be disappointed, you will only be humbled.  Look for a full report with an interview coming soon.

Serious game face: The chef in the kitchen. Photo by Lam Thuy Vo

Dominique Ansel Bakery is located on 189 Spring Street (Sullivan).  Their website is here (but not active yet).  Hours coming soon.

  • Seby Singh

    I visited this sunny bakery last week and had the raspberry-pistachio tart, a raspberry macaron (good) and a superb cannelle. The cannelle had a liquid custard interior that spilled out when I took a bite and it was invitingly yummy. Such a far cry from the leathery ones at Balthazar bakery. My guest had the kouign aman which unfortunately was not as good as the ones at Les Madeleines in Salt Lake City. However, the gateau battu is delicious, on its own or slathered with jam.

  • Niko

    Seby,
    I haven’t had the cannelle yet but I understand they are superb and with you reinforcing that sentiment–I’ll have to put them on the list. Thanks as always for commenting!

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